Whisk together kung pao sauce, vinegar and dried chilies in a large heat-proof bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pao-er up your meatless Monday with this Kung Pao crispy cauliflower.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Culinary Tours kung pao sauce | ||
| 1 tbsp. seasoned rice vinegar | ||
| 4 dried whole red chilies, slightly crushed | ||
| 2 c. Hy-Vee vegetable oil, for frying | ||
| 1 c. Hy-Vee all-purpose flour, divided | ||
| 2 tbsp. Hy-Vee corn starch | ||
| ½ tsp. Hy-Vee salt, plus additional to taste | ||
| ¼ tsp. Hy-Vee black pepper | ||
| 1 c. water | ||
| 1 (1-1/2- to 2-lb.) head cauliflower, cut into 1-1/2-inch florets | ||
| White rice, cooked, for serving | ||
| Green onions, for garnish |
Things To Grab
- Large heat-proof bowl
- Large nonstick skillet
- Whisk
- Large bowl
- Slotted spoon
Directions
Heat vegetable oil to 350 degrees in a large nonstick skillet. Meanwhile, whisk together 3/4 cup flour, corn starch, 1/2 teaspoon salt and black pepper in a large bowl. Whisk in water until smooth. Add cauliflower florets; toss until completely coated. Sprinkle remaining 1/4 cup flour over cauliflower in bowl; stir to coat.
Add coated florets to hot oil; fry for 12 to 15 minutes or until golden brown and crisp, turning frequently. Remove florets from oil using slotted spoon; transfer to bowl with kung pao sauce mixture. Toss to coat. Season to taste with additional salt.
To serve, discard red chilies. Serve cauliflower mixture over cooked rice; garnish with green onions, if desired.
Hyvee Culinary Expert Tip
Nutrition facts cannot be accurately calculated for fried foods.